FIELD: food-processing industry, in particular, dough composition for preparing of semi-finished shortcake dough and shortcake products.
SUBSTANCE: dough composition contains top-grade wheat flour, sand sugar, butter, mélange, sodium bicarbonate, ammonium carbonate, essence, and edible salt, Raftilose P95 in an amount making 30% by total weight of sugar and Raftiline ST in an amount making 20% by total weight of fat in predetermined ratio, with Raftilose P95 and Raftiline ST being preliminarily soaked in water in the ratio of 1:1 during 20 min. Shortcake products obtained from such dough composition are characterized by functional properties.
EFFECT: reduced energy value, increased content of food fibers and good quality indexes of shortcake products obtained from such dough composition.
4 tbl, 1 ex
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